Influence of epichlorohydrin modification on structure and properties of wheat gliadin films

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 6, 2009, Pages 2295-2301

  Song, Yihu ^a,b   Li, Lingfang ^a   Zheng, Qiang ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Modification; Properties; Structure; Wheat gliadin

Indexed keywords

EPICHLOROHYDRIN; GLIADIN; GLYCEROL; PLASTICIZER; WATER;

ARTICLE; CHEMISTRY; FOOD PACKAGING; INFRARED SPECTROSCOPY; INSTRUMENTATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; TENSILE STRENGTH; WHEAT;

EPICHLOROHYDRIN; FOOD PACKAGING; GLIADIN; GLYCEROL; MAGNETIC RESONANCE SPECTROSCOPY; MICROSCOPY, ELECTRON, SCANNING; PHYSICOCHEMICAL PHENOMENA; PLASTICIZERS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TENSILE STRENGTH; TRITICUM; WATER;

TRITICUM AESTIVUM;

EID: 64549084530     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802961b     Document Type: Article

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